Thai Omelette with Jasmine Rice and Green Peas Recipe
A fluffy omelette stuffed with jasmine rice and green peas is a Thai version of a “yesterday’s leftovers” breakfast. In Thailand, leftover rice is often wrapped in egg – it makes a quick, filling dish, ideal for breakfast or dinner.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
2
Ingredients
- cooked jasmine rice - 200 g
- eggs - 4 pieces
- frozen green peas - 80 g
- spring onion dymka lub szczypiorek - 2 tablespoons
- soy sauce sojowy - 2 tablespoons
- fish sauce rybny - 1 teaspoon
- oil roślinny - 2 tablespoons
- black pepper - 0.25 teaspoons
Main Ingredient:
eggs
Preparation
- If the rice is from the fridge, break it up with a fork to remove any clumps. Pour hot water over the green peas briefly to defrost them, then drain.
- Heat 1 tablespoon of oil in a small frying pan over medium heat. Add the rice and peas and fry for 3–4 minutes, stirring, until the rice is hot and the peas are tender. Add 1 tablespoon of soy sauce, mix and remove from the pan. Stir in half of the chopped spring onion.
- In a bowl, beat 2 eggs with 1 tablespoon of soy sauce, half of the fish sauce (if using) and a pinch of pepper.
- In the same pan, heat 1 tablespoon of oil over medium heat. Pour in the beaten eggs, tilting the pan so they spread evenly. Fry for 1–2 minutes, until the bottom is set and the top is still slightly moist.
- Place half of the rice and pea mixture in the centre of the omelette, forming a long strip. Using a spatula, fold the sides of the omelette over the filling (like an envelope or a crêpe).
- Gently flip the omelette over and fry for about 1 more minute so the egg sets well in the centre.
- Transfer the omelette to a plate. Repeat the steps with the remaining 2 eggs and filling to make a second omelette.
- Before serving, sprinkle the omelettes with the remaining chopped spring onion. You can drizzle a little soy sauce over them on the plate.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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